Best Savoury Muffins

Spinach Muffins with Ricotta

These green spinach muffins with ricotta cheese are made with coconut flour. This gluten free recipe for green muffins would be a perfect savoury snack for St. Patrick's Day or everyday.

Course Snack
Cuisine American
Keyword Spinach Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Author Regina | Leelalicious


  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1 cup ricotta cheese
  • 1/2 cup melted butter
  • 2 garlic cloves minced (optional)
  • 4 cups loosely filled fresh spinach (120 grams) trimmed and coarsely chopped
  • 1 tablespoon grated Parmesan cheese for sprinkling


  1. Preheat your oven to 375° F and line a muffin pan with parchment or silicone cupcake liners.
  2. In a bowl whisk together coconut flour, tapioca flour, baking powder, baking soda and salt. In another bowl whisk together eggs, ricotta cheese, melted butter, and minced garlic (if using) until combined.

  3. Add the flour mix to the wet mixture and stir until all lumps are gone. (Alternatively, you can also blend all ingredients in a food processor or blender.) Stir in spinach.
  4. Divide batter into 12 muffin cavities. Sprinkle each muffin with a little grated Parmesan cheese.
  5. Bake for 18 - 22 minutes until a toothpick inserted in the center comes out clean.
  6. Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.